Lunch Tuesday 20 February - Roasted Aubergine Pate on Toast with Salad

½ lead Romaine Lettuce
3-4 spring onions, shredded
handful fresh basil leaves
5 Strawmato tomatoes
Toss together the lettuce, basil & spring onions. Arrange on a plate and garnish with the tomatoes

Toast
1 slice Malthouse bread

Top with
1 portion Roasted Aubergine Pate

Serve!

Roasted Aubergine Pate
1 large aubergine, about 500g (or 2 smaller ones)
2 cloves garlic
1 tablespoon extra virgin olive oil
large handful fresh coriander
large handful fresh parsley
3 red chillis
juice 1/2 lime

Split aubergines lengthwise. Arrange on a grill pan with the garlic, skin side up. Grill for 15 minutes, then turn & grill cut side for a further 15 minutes. Keep the garlic tucked under the aubergines for the first half, to prevent it from burning.

Allow to cool, then scrape the flesh from the aubergines with a spoon. Discard the skins.

Combine the grilled aubergines with the oil, garlic, lime juice, herbs and chillis in a food processor. Process to a chunky paste.

Eat with crudites, bread sticks, crisp breads etc.

Makes 2 servings.

Nutrition Data per serving
Calories (kcal) 111.7
Carbohydrate (g) 7.3
Protein (g) 3.0
Fat (g) 8.3
Fibre (g) 5.5


Nutrition Summary for entire Meal
Calories (kcal) 253.5
Protein (g) 10.1
Carbohydrate (g) 30.3
Fat (g) 10.7
Fibre (g) 9.6